Lemon Drop Dill Biscuts

Lemon Dill Drop Biscuits

When I made these biscuits it was late and I had no bread made. I am a huge dill fan and anything with Fresh ingredients is right up my alley. As many of you know I cannot use much rice so I try to use other flours. I make all my recipes according to my food allergies but I will suggest other substitutions.

2 Cups gluten free flour

( I used ¾ cup sorghum flour, ¼ cup flax seed meal, ¼ cup millet flour, and ¾ tapioca starch).

1 teaspoon xanthan gum

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

¼ teaspoon dry dill (optional I like allot of dill flavor)

¼ teaspoon freshly ground pepper (black)

1 Tablespoon Fresh Dill

1 Tablespoon Fresh Lemon Zest (depending how lemony you like your food)

1 Tablespoon Rice Vinegar (or apple cider vinegar) add to 1 cup goats milk . *SEE NOTE ON BOTTOM OF RECIPE
3 Tablespoons Olive Oil or Grapeseed Oil
¼ cup green onions

Directions:
Preheat Oven to 400 Degrees. Grease baking sheet with non stick gluten free cooking spray. In a large bowl Shift flours, baking powder, baking soda, xanthan gum, dill(s) fresh and dry if using, salt and pepper. In a small bowl, combine milk, vinegar oil, green onions. Pour the liquid mixture into the dry, using a spatula mix just until combined, do not over mix. Drop by tablespoonfuls 1 ½ inches apart in the prepared baking sheet. Bake for 11 to 13 minutes. Best served warm.

Makes 8 Large Biscuits


Note:
*(Don’t use Goat milk? then use one cup of the following suggestions
*Cows Milk or Buttermilk
*Soy Milk
*Almond Milk
*Hemp Milk
*Rice Milk (not recommended due to it being so thin.)

The Possiblities for this recipe are endless, add any fresh herbs nuts and seeds for a fantastic Biscut!

Made by JoAnna L. McGarvie 2009-2011 Copyright all rights Reserved.